Mini Lemon & Lime Syrup Cakes

October 15, 2021

Bright winter citrus provides a fresh flavour and zesty kick to your mid-morning spread.


  • 125 grams butter, chopped
  • ½ cup caster sugar
  • 2 tsp. lemon zest
  • 2 eggs
  • 1 cup self-raising flour
  • ½ cup buttermilk

 Lemon & lime syrup

  • cup lemon juice
  • ½ cup caster sugar
  • 2 Tbsp. water
  • 1 tsp. long thin lemon rind strips
  • 1 tsp. long thin lime rind strips
  • 1 Tbsp. lime juice 


PREHEAT oven to 180°C. Grease a 6-hole mini bundt pan or silicone mold.

BEAT butter, sugar and lemon zest together in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift in flour, then fold through the buttermilk. Divide mixture into molds, smoothing over the tops.

BAKE for 25 minutes until a skewer inserted comes out clean.

Lemon & lime syrup Stir lemon juice, sugar and water in a pot over low heat until the sugar dissolves. Bring to the boil and cook for 1 minute until thickened slightly. Remove from the heat and strain into a jug.

STAND cakes in their moulds for 5 minutes before turning out onto a wire rack placed over a baking tray. Pour syrup evenly over cakes, allowing it to soak through. Serve immediately.

Tip: These deliciously moist and syrupy cakes are best served on the day you bake them.


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